Dry Savoys

Whip firm 15 whites of eggs, and incorporate therewith, very lightly, one pound of sifted sugar, half a pound of flour, and a few drops of flavouring; bake in a paper-case two inches deep; and when done, and cold, use a sharp knife to cut the biscuit in thin slices; place these upon paper on a baking-sheet, and dry them in a moderate heat, of a light colour.